A jar of Grape Leaves
1 cup long grain rice
liberal pinch of salt
1-2 large onions,finely chopped
2 cloves of garlic,crushed
2 Tbs finely chopped parsley
pinch of ground allspice
pinch of ground black pepper
3 Tbs of olive oil
1 pound of ground meat (turkey,beef or lamb)
juice of 1 to 2 lemons
2 cups vegatable (or chicken) stock
1 large, beefstake tomato, sliced
Cut the stems of the grape leaves.Place them in a large bowl,cover with boiling water and soak for 10-15 minutes and rinse with cold water.
Soak the rice in salted hot water for 25 minutes and drain well.
Saute the chopped onions,garlic,herbs and seasoning in the oil. Remove from heat, add the drained rice and the meat,mixing everything together very well.
Place a grape leave on a work surface, shiny side down, p;ace about 2 tablespoons of the meat mixture near the stem end,then fold in the end and sides and roll up neatly. Repeat this process untill all the leaves are stuffed.
Line the bottom of a large,heavy based pot with several grape leaves and a few slices of tomato, then arrange the filled rolls in stacks with lemon slices between. Pour in the stock, add dabs of butter on the top. Place a heat proof dish on the top to keep the rolls pressed down. Cover with a lid and simmer slowly for 1 to 2 hours, or untill the leaves are tender.
Serve the "dolma" lukewarm,sprinkled with lemon juice. Alternatively, you may prefer to serve with a garlic,olive oil and lemon juice dressing. Garnish with halved lemon slices.
Sixth Anniversary Jubilee Menu